The Naturopaths Kitchen

1. In a pot, place the quinoa and vegetable stock. Over a medium heat bring to the boil, then turn down, cover the pot and allow to simmer for 5 minutes. Remove from the heat and stand.
2. When the quinoa is cooler, add the butter, parmesan cheese and 1 egg, combine well. Grease a pie dish with a little butter and spoon the quinoa into the dish, covering the bottom and sides evenly. Press the quinoa down with the back of the spoon to make firm. Cover with cling wrap and refrigerate for at least 15 minutes.
3. Place the pumpkin and garlic cloves into a baking tray and drizzle in a little olive oil. Place into a preheated oven at 180C degrees and roast for 30 minutes or until golden. Remove from the oven and allow to cool.
4. In a small pan place the cumin seeds, dried chilli flakes and coriander seeds over a medium high heat. The spices will begin to brown and become aromatic. Remove and grind in a spice or coffee grinder until fine.
5. In a large bowl, mash the cooled pumpkin and peeled garlic together. Add in the ground spices, white pepper, nutmeg and cream/sour cream. Finally add the 2 eggs. Mash well until smooth, the mix can be put into a food processor if you prefer a smoother pie, I quite like the rustic aspect!
6. In a pan place the sliced onion and a little butter or olive oil. Cook over a medium-low heat until transparent, sweet and caramelised.
7. Take the base out of the refrigerator and fill with the pumpkin mix. Top with the caramelised onion, then place into the oven to bake for 40-45 minutes at 180C degrees.
8. If you prefer a crispier pie base, you may like to blind bake the base for 10-15 minutes first!

Teneille’s Tips

• Pumpkin is a great source of antioxidant carotenoids, which are responsible for the great yellow-orange colour!
• Phytochemicals present in pumpkins are being researched for potential benefits for diabetes and prostate cancer.
• Quinoa is gluten free and considered to be a low allergy grain.